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    Fettuccine alla Melanzane


    4 Servings
    16 ozPastene Fettuccini
    3 smalleggplants
    2 tbspPastene Pure Olive Oil
    2 tbspPastene Minced Garlic
    1 canPastene Kitchen Ready Tomatoes Peeled, chopped
    5-7fresh basil leaves
    salt and pepper
    Pastene Olive Oil for frying
    Pastene Gratec Parmesan Cheese


    • Cook pasta in boiling salted water for 10 minutes or until al dente; drain and keep hot.
    •  Meanwhile, wash eggplants and slice thinly. Sprinkle with salt and let stand for 10 minutes.
    • Heat olive oil in a skillet over medium heat. Cook garlic until soft but not brown. Add tomatoes, basil, salt and pepper to taste. Simmer for 12-15 minutes.
    • Meanwhile, rinse eggplant slices and pat dry. Heat a thin layer of olive oil in a second skillet over medium-high heat.
    • Fry eggplant slices until brown and crisp on both sides, adding more oil if necessary.
    • Mix tomato-basil sauce with eggplant and hot pasta. Sprinkle with Parmesan and serve immediately.

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